Tagged Questions

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce.
To describe the dish more specifically. The shrimp itself is ...

I fried fresh sliced button mushrooms in butter over low heat with no other ingredients. After a short while dark red areas started to appear on the sides of several slices.
I never noticed anything ...

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...

I have some frozen spinach that I fry in a pan along with some other vegetables and meat. While it’s heating up, the spinach doesn’t smell like anything, but after several minutes, it starts to give ...

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms ...

I like making scones to go with my chili, but they always seem to be too oily. I like having well browned scones, but I can't seem to do that without oil. I have tried using paper towels but the oil ...

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...

I am reading some books on cooking technique and often see the guidance "don't crowd the pan" when sautéing or pan frying, so that food cooks by browning/maillard, rather than steaming. However, many ...

I've always understood "bound breading" to refer to a three-step process, performed with chicken or other meats that have been portioned and patted dry:
Dredge through (seasoned) flour and shake off ...

So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wondering how it works, and what other veggies ...

I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even know what the heck they were for a while ...

I followed a recipe for cruelers that came out delicious! Unfortunately they didn't puff the way I was expecting them to. Just wondering if Anton might know why or have some tips for getting them to ...

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside.
However, when I rolled the meat with all-purpose flour ...

I've been cooking for myself since summer started and have been pan-frying a lot of chicken breasts in Sunflower oil. They taste great, but from about halfway through, there's a TON of splattering. ...

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side ...

Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on ...

I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko breadcrumbs, the usual drill. However, when I ...

I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers.
The problem is that I can't figure out how to cook all these things ...

Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy.
I like having my fried eggs over hard. Unfortunately, it seems that ...

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...

I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...

I want to make unique and hopefully really awesome bacon cheeseburgers tonight.
If I had been thinking I would have purchased cuts of meat to grind myself, possibly with the cooked bacon, but what I ...

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...